On the Range – Coronation Club Sandwich

One Love Community Music and Arts is a community interest company, which was set up in 2017 by Richard Clarke with the aim of tackling a broad range of mental health issues including social isolation, loneliness, anxiety and depression.

The jewel in the One Love crown is the Expressions Coffee Shop, which is based on the lower floor. Together, Expressions’ Manager Carol Tipper and Assistant Manager Tim Davies have over a half century of experience working in catering and serve between 70-100 customers each day.

The quality of food and drink offered is a key factor when enticing people to visit, helping guests connect with others and lift spirits. The eclectic selection of sandwiches, paninis and toasties are freshly prepared with plenty of love each day and their famous homemade cakes are made every evening by Tim and his talented partner Danni.

Tim Davies comments:

“Expressions plays a vital role in enticing and encouraging people to visit and learn more about One Love and the activities taking place so it’s crucial that the food and drink we offer makes a positive first impression. We’re proud to cook everything from scratch, the menu is constantly changing and we’re always adding seasonal specials. It’s about quality ingredients, which is where Country Range come in, a bit of imagination and a whole lot of love.”

“This recipe I have chosen is one we created for Jubilee weekend. It’s a special Coronation twist on our extremely popular Club Sandwich and it is truly fit for royalty.”

Click here for The One Love Coronation Club Sandwich Recipe.

On the Range – Jubilee Pizza

Based in a historic 250-year-old boat warehouse, which was converted into a pub around 60 years ago, The Riverside in the picturesque Lechlade has been part of the Arkells Brewery Estate since 2011. With space for 250 people outside, The Riverside is blessed with what has to be one of the UK’s most beautiful beer gardens and caters for an additional 100 covers inside.

General Manager and sometimes Chef Gareth Chapman took the reins in April 2021 as lockdown finished and the on-trade began to open up. After ditching biology and physics at college for a hospitality course, Gareth never looked back and embarked on a successful career as a chef in hotels and pubs before winning his dream job at The Riverside.

“My first day was literally the first day back after lockdown last April so it has been full-on but last year ended up being a record-breaking year and we have high hopes and targets for an even bigger 2022. My role is General Manager but having a background as a professional chef definitely helps when creating new dishes and menus, plus during busy periods or when people are sick or on holiday.” Says Gareth.

“We offer classic pub food but we also have our Pizza Locker concept, which is being run by Toby Parris, a young 22-year-old chef who first started working for me as a 16-year-old and who I brought with me to The Riverside. The Pizza Locker has its own special area and oven on the side of the building, making outdoor service very easy.“

Click here for the recipe.

Cultivating Good Mental Health – Squash and Mushroom Wellingtons with Kale Pesto

Check the recipe here:

Squash and Mushroom Wellingtons with Kale Pesto

Growing Well is a unique farm-based Mental Health Charity near Kendal, providing a powerful alternative or accompaniment to therapy, where the cycle of food from field to fork is central to everything they do.

Working with adults in Cumbria and North Lancashire who are experiencing mental health illness, the charity provides a sanctuary where individuals can help with a range of different jobs where the activity is the therapy.

In addition to donations, the farm relies on the sales of its veg boxes in the local area and the organic produce is also used to supply local business and to create special, added value retail products.

Visitors are able to play different roles in different parts of the dynamic enterprise, take courses and classes, interact with peers and learn new life skills such as growing veg, cooking and goal-setting.

Head of Catering at Growing Well, Sarah Hill, said:

“The kitchen is an integral part of the recovery process at Growing Well. We are an organic horticulture site growing a wide range of fruit and vegetables for a local crop share scheme and other retail and catering outlets but any surplus is donated to our kitchen to create healthy delicious vegan food for beneficiaries and staff daily. After all the hard graft, there has to be reward.”

“The menu is changed daily depending on what surplus vegetables are available from the field so it’s a case of ready, steady, cook. It certainly tests our creativity to come up with a menu and also produce different retail products that are varied, healthy and delicious, especially in the winter months. We currently have five types of squash, kale, potatoes, onions, cabbages and chard, which we often turn into curries, stews, soups and risottos using the Country Range spices and herbs. Occasionally we will create pies or pastries and this Squash, Mushroom and Kale Pesto Wellington is one of our favourites.”


On The Range Recipe – Dill Cured Mackerel, Chargrilled Cucumber, Pickled Pearl Onions, Dill Aioli & Sesame Seed

The Wychwood Inn is an award-winning, family run Cotswold restaurant, hotel and pub located in the picturesque village of Shipton-under-Wychwood, Oxfordshire.

Known simply as ‘Shipton’ by locals, this small village sits on the edge of the Cotswolds, a national Area of Outstanding Natural Beauty.

The kitchen is the domain of head chef Joe McCarthy, who has been in charge of a small team in the kitchen for the past 6 years.

Joe undertook his apprenticeship at the Lords of the Manor in Upper Slaughter, while training at Gloucestershire College in Cheltenham. He went on to gain experience at a number of restaurants around the Cotswolds before settling at the Wychwood Inn, where he has been central to their success.

“I have the trust of the bosses and completely free reign in the kitchen, which is a dream for any chef, especially when you’re lucky enough to be surrounded some of the best produce in the UK. Whether it’s classic pub fayre or fine dining, I get a real buzz off surprising diners with innovative combinations and twists using the best seasonal ingredients.”

“This dish has been a favourite wherever I have been. It has a few different stages to it but it is simple to put together and beautifully refined, with the key ingredients and flavours lifted to magnificence.”

Check here for the recipe: https://www.countryrange.co.uk/recipes/dill-cured-mackerel-chargrilled-cucumber-pickled-pearl-onions-dill-aioli-sesame-seed/

Breakfast Essentials

When it comes to dining out of the home, breakfast is one of the most diverse meals as diners are just as like to opt for a grab-and-go option (especially on weekdays) as they are to choose a sit-down meal. Whichever market you cater to, certain ingredients are vital to breakfast service as they make up many of the items that have become popular with diners over the years.

Pork Sausages

Despite the general overall trend in cutting down in meat consumption, for most diners meat is still a key part of their breakfast order – especially when it comes to a traditional fry-up that’s often a popular choice on weekends. According to research carried out by Kantar for The Grocer in 2019, a full English breakfast is the most popular hot breakfast option with 43% of respondents stating that it was their favourite. Because of this, Country Range Pork Sausages are a staple product for any catering establishment that serves breakfast or brunch. Even those who server the grab-and-go market will find themselves using plenty of sausages during the morning rush with the popularity of sandwiches.

Free Range Eggs

There’s arguably no ingredients more essential to breakfast items than free range eggs. Present in nearly every menu item, whether sweet or savoury, they are always a big hit with diners, whichever way they prefer to have theirs.

From the classic full English breakfast to more continental dishes like Eggs Benedict, and even breakfast items that contain eggs, like pancakes, they are a must-have item for any professional kitchen.


A strong favourite of the grab-and-go market, bagels are perfect for eating on the move thanks to their resilient texture that will travel far better than a sandwich. As for restaurants, bagels offer a premium alternative to sandwiches, especially if they are cleverly paired with equally premium ingredients. Bagels also work perfectly with brunch classics such as poached eggs and smashed avocado or smoked salmon.


Both natural and Greek style natural yogurt have been staples of breakfast dining for years due to their versatility and healthy nature. They can be served in several different ways, and are often the easiest to adapt to the latest food trends – such as breakfast bowls. Whether it’s a bircher muesli, a yogurt and fruit dish or something totally unexpected, you’ll be hard-pressed to find a dining establishment which doesn’t offer some sort of yogurt dish on its breakfast menu. When it’s not the star of the show, natural yogurt can also be used to make these delicious yogurt pancakes for a  healthier take on fluffy stack of American-style pancakes.

Unsalted Butter

By no means the star of the show, unsalted butter is no less essential than any other item we have mentioned so far. A vital ingredient for pastries and cooked breakfasts, no professional kitchen would be complete without it. Think of crumpets or toast without breakfast, or all those breakfast pastries that you would not be able to bake in-house if you didn’t have unsalted butter in your kitchen.

Hot and Cold Beverages

No breakfast is completed without the customary beverages to accompany it. Whether someone prefers a strong coffee or a traditional cup of tea, one thing is for certain, dinners lover a hot drink to have along with their breakfast. Both dining establishments and those catering to the grab-and-go market will find plenty of demand for teas and coffees and should, therefore, carry at least a basic range of both.

You can’t forget about cold beverages either. In the case of sit-down meals, these are usually present alongside hot drinks, while those eating on the will most likely choose either a bottle of water, juice, or a hot drink to accompany their food selection. The essential selection of breakfast juices should include orange juice and apple juice as a minimum, although most establishments offer cranberry juice and pineapple juice alongside these.